This week I received a new citrus zester and had some fun trying it out and
using some seasonal citrus fruits, like oranges and lemons. At this time of year
they are juicy, bright, inexpensive and readily available.
Asparagus with Orange
Vinaigrette looks gorgeous on a white platter. I made both thin green and white
asparagus and placed them in bundles of green and white, drizzled with the
vinaigrette and pecans.
Citrus Marinated Chicken is juicy and flavorful and a
little different from regular grilled chicken. I like to highlight the citrus
flavor even further by serving it with the Citrus Aioli.
Asparagus with Orange
Vinaigrette Serves 8
1 small shallot, minced
2 tablespoons white wine
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
¼ teaspoon ground black pepper
20 spears green and/or white
¼ cup toasted pecans, optional For the vinaigrette:
orange into a bowl, then in a separate bowl juice both oranges. Pour juice into
a small saucepan. Over medium heat, boil the juice, until reduced and
concentrated to about 3 tablespoons.
In a small bowl, whisk together the shallot
and vinegar. Set aside for five minutes. Add Dijon mustard, orange zest, and
orange juice. Slowly whisk in the oil. Season with salt and pepper. Set aside.
For the Asparagus:
Bring a saute pan full of water to the boil. Salt it, then
add the asparagus and cook until tender, about three – four minutes. Drain, and
immediately rinse under ice-cold water to stop additional cooking and retain the
bright green color. Pat dry with paper towels and transfer to a serving platter.
Drizzle with the vinaigrette and pecans. Citrus Marinated Chicken Cutlets Serves
8 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground
2 cloves garlic, grated or minced
2 teaspoons orange zest
teaspoons lemon zest Juice of
Juice of 1 orange
3 sprigs fresh tarragon,
4-5 tablespoons extra-virgin olive oil
Season the chicken with
salt and pepper. Combine the garlic, both zests, juices, tarragon and
extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in
Let marinate for between 15 minutes and two hours.
griddle or grill pan over medium-high heat. Shake the excess marinade off the
chicken and cook for two to three minutes on each side until cooked through and
lightly browned. Discard the marinade.
Serve with Citrus Aioli or Honey
Mustard Sauce Citrus AioliMakes 1 cup
2 cloves garlic, minced
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon orange zest
2 teaspoons lemon zest
1 ½ tablespoons fresh lemon juice
1 tablespoon fresh
In a small bowl, combine garlic with remaining ingredients. Stir
vigorously until well mixed. Serve immediately or cover and chill for up to two
hours.These recipes were brought to you by www.gourmetkoshercooking.com